Chocolate pancakes with chestnut cream

Method

1. To make the pancakes, mix the flour, bicarbonate of soda, sugar and cocoa together in a bowl.

2. In a separate bowl, beat together the egg, melted butter and milk.

3. Combine the wet and dry ingredients and beat until smooth.

4. Lightly oil a frying pan and place over a moderate heat. Spoon a ladleful of the batter into the pan - enough to cover the base in a thin layer. Cook for I minute on each side.

5. Repeat, to make 8 pancakes in total.

6. Meanwhile, make the chestnut cream. Put the chestnuts and sugar into a blender and whiz until smooth.

7. Cut the vanilla pod in half and scrape out the seeds. Add to the chestnut mixture and stir well.

8. For the chocolate sauce, bring the water, chocolate, rum and sugar to the boil and simmer for 5 minutes.

9. Remove from the heat and whisk in the butter.

10. Serve the pancakes with the chestnut cream and chocolate sauce. Decorate with chocolate shavings.

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Ingredients

For the pancakes

175g self-raising flour
1 tsp Bicarbonate of soda
50g Sugar
25g Cocoa powder
1 egg
50g Butter, melted
250ml Milk
oil, for frying

For the chestnut cream

200g vacuum-packed cooked Chestnuts
15g icing sugar
175ml whipping cream, whipped
1 vanilla pod

For the chocolate sauce

150ml water
200g dark chocolate, 70% cocoa solids
50ml dark rum
25g Sugar
25g Butter
chocolate shavings, to decorate

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